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Square image of Balinese vegetable curry in a brown bowl with sambal in the background

Balinese Vegetable Curry in 25 minutes

  • Author: Jess Saunders
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Vegan


Sayur Kare is an authentic Balinese dish that’s fragrant, delicious and a little spicy. It takes just 25 minutes to make, plus it's soy-free, gluten-free and vegan! You can also switch up the vegetables or add tofu or temper for extra protein.


Units Scale
  • 5 tbsp Bumbu Bali
  • 200g potato - peeled and cut into equal, bite-sized chunks
  • 200g green beans - topped and tailed, cut into 2” pieces
  • 200g carrots - cut into slices
  • 200g broccoli - cut into small florets
  • 3 curry leaves (or salam leaves if you have them)
  • 3 kaffir lime leaves
  • 1 lemongrass - bashed and tied
  • 1 cup water
  • 1 cup coconut milk
  • 1 tsp salt


  1. Put the Bumbu Bali (spice paste) in a wok without oil and fry for 30 seconds. 
  2. Once the paste is hot and fragrant, add the salam leaves, kaffir lime leaves and lemongrass to the pan with the paste. Fry for another 30 seconds.
  3. Pop the potato in and stir well.
  4. Pour the water into the pan, and bring up to a simmer. Cook for 10 minutes to cook the potatoes.
  5. Check the potato by pricking with a fork. It should be starting to soften, but not completely cooked. If it’s still hard give it a few more minutes. 
  6. Next add the the coconut milk and bring back up to simmering. 
  7. Add the rest of the vegetables and simmer for 3-5 more minutes. After 5 minutes the vegetables should be hot, yet crunchy and the potatoes should be cooked through. Season with the salt, stir and serve.


  • If you would like more sauce, add in another half cup of coconut milk. It won’t dilute the flavour as the spice paste is so flavourful.
  • This curry can be made a few hours ahead. We’d recommend cooking up until step 6 and then adding the remaining vegetables and heating everything through just before serving.
  • This curry can be frozen for up to 3 months.
  • Feel free to mix up the vegetables. Other vegetables that work well include: courgette (zucchini), mushrooms, cauliflower, peas and peppers. You can also add tofu or tempe to increase the protein content of this meal.
  • Category: Dinner
  • Method: Stove-top
  • Cuisine: Indonesian

Keywords: Sayur Kare, Balinese vegetable curry

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